BANANA-BREAD BANANA-PUDDING CAKE

Banana-Bread Banana-Pudding Cake image

Provided by Hippie2MARS

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 13

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18 ounces butter pecan cake mix
4 large eggs
1 tablespoon vanilla
3 large overripe bananas
1 cup oil
2 (3 1/2 ounce) boxes instant banana cream pudding
4 cups cold milk
1 teaspoon vanilla
1 large banana
1 teaspoon lemon juice
16 vanilla wafers
1 (16 ounce) container non-dairy whipped topping
4 vanilla wafers

Steps:

In a large mixing bowl, mash bananas until no large chunks are left.
Add eggs and the 1 T vanilla and mix on high speed for about 2 minutes.
Lower speed to medium, slowly add the cake mix, then the oil.
Mix just long enough to incorporate all ingredients.
Pour into 9x13 baking pan and bake 30-35 minutes at 350 degrees.
When finished, remove from oven and immediately make 16-20 holes all over the surface of the cake (I use a small wooden dowel for this, but the handle of a wooden spoon works nicely).
Allow cake to cool completely; while it's cooling, slice the banana into thin slices and toss the slices in the lemon juice, then set aside.
When cake is cooled, whisk 3 cups of the milk with the two boxes of pudding and the teaspoon of vanilla.
Working very quickly while the mixture is still thin, pour half the pudding over the holes of the cake, setting aside the remaining half of the pudding.
Arrange 16 of the vanilla wafers on top of the cake, covering the holes.
To the reserved pudding, whisk in the remaining cup of milk and allow it to set (about 2 minutes); then evenly spread pudding over vanilla wafer layer.
Drain the lemon juice off the bananas and layer them over the pudding.
Swirl whipped topping over the top, taking care not to pick up the bananas or the pudding.
Crush remaining 4 vanilla wafers, sprinkle cookie crumbs over cake.
Refrigerate at least 6 hours (overnight is better).